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September 1, 1998Poultry ScienceOpen Access

Organoleptic evaluation of eggs produced by laying hens fed diets containing graded levels of flaxseed and vitamin E

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Authors

SLS. LeesonNatural Sciences and Engineering Research CouncilLCL.J. CastonUniversity of GuelphTMTanya MacLaurinUniversity of Guelph

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Leeson et al. (1998) studied this question.

synapsesocial.com/papers/6a760fbe9aebbbed36613e36https://doi.org/10.1093/ps/77.9.1436
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1α-Tocopherol, β-Carotene, and Retinol Enrichment of Chicken Eggs1994 · 129 citations
  2. 2Research Note: Dietary Flax and Egg Composition1990 · 146 citations
  3. 3The Combined Influence of Dietary Flaxseed Variety, Level, Form, and Storage Conditions on Egg Production and Composition Among Vitamin E-Supplemented Hens1996 · 231 citations
  4. 4Influence of Feeding Full-Fat Flax and Sunflower Seeds on Internal and Sensory Qualities of Eggs1992 · 75 citations
  5. 5Hen performance, egg quality, and the sensory evaluation of eggs from SCWL hens fed dietary flax1994 · 120 citations